Fried chicken is a delicious southern comfort food enjoyed by many. However, nothing is more disappointing than biting into a piece of fried chicken only to find that it is soggy and limp. Soggy fried chicken can ruin the whole meal. So what causes fried chicken to turn out soggy and how can you fix it?
What causes fried chicken to be soggy?
There are a few common culprits that lead to soggy fried chicken:
- Not draining excess marinade – Chicken that sits in a marinade too long will get soggy.
- Frying at too low of a temperature – Chicken needs to fry at the right high heat to get a crispy coating.
- Overcrowding the fryer – Too many pieces frying at once drops the oil temp.
- Breading too early – Letting breaded chicken sit before frying lets the breading get soggy.
- Frying for too long – Extended frying time can make the crust soggy and soft.
- Not drying sufficiently – Chicken needs to be dried properly after frying to maintain crispness.
Tips for fixing soggy fried chicken
Here are some tips to help you achieve perfectly crisp fried chicken every time:
1. Use the right frying temperature
The oil temperature needs to be between 350-375°F to fry chicken properly. Any lower and the coating will be greasy and limp. Invest in a deep fry thermometer to monitor the temperature. The oil should immediately sizzle when you add the chicken.
2. Don’t overload the fryer
Only fry a few pieces of chicken at a time. Overcrowding will bring down the oil temperature significantly. Give the oil time to recover back up to the proper temperature between batches.
3. Pat chicken dry before breading
Use paper towels to gently press out any excess buttermilk or marinade. You want the chicken skin as dry as possible so the coating sticks. Wet chicken will lead to a soggy coating.
4. Allow breaded chicken to rest
After breading, let the chicken pieces sit for 5-10 minutes before frying. This allows the breading to better adhere to the meat. Breading right before frying can cause a gummy, soggy coating.
5. Fry chicken just until golden brown
Fry chicken for 2-3 minutes per side until it reaches a golden brown color. Over-frying will lead to a soft, greasy crust. The chicken will continue cooking a bit after you pull it from the oil.
6. Drain fried chicken on a wire rack
After frying, move chicken to a wire rack placed over a baking sheet. Allow excess oil to drain off for 5 minutes before serving. Skipping this step is a common reason for soggy fried chicken.
7. Keep fried chicken in a warm oven
If you won’t be eating the chicken right away, keep it warm in a 225°F oven on a wire rack until ready to serve. The wire rack prevents steam from building up and making the crust soggy.
Best methods for frying chicken
Deep fry
Deep frying remains the best way to get super crispy fried chicken. Use a heavy Dutch oven and fill with 2-3 inches of oil. Get the oil to the right temperature and fry chicken in batches. Let the oil reheat between batches.
Pan fry
Pan frying uses less oil than deep frying. Get your cast iron skillet piping hot over medium-high heat. Pour in 1/2 inch of oil. Fry chicken in batches, letting the oil reheat between batches. Flip halfway through.
Air fry
Air fryers produce crispy fried chicken with significantly less oil. Coat chicken in seasoned flour or panko crumbs. Air fry at 390°F for 15-20 minutes, flipping halfway. Spritz with oil for crunch.
Oven fry
For the healthiest option, oven fry chicken on a wire rack set over a baking sheet. Use cooking spray or brush with oil. Bake at 450°F for 25-30 minutes until crispy and cooked through.
Common fried chicken breading mistakes
Your breading technique can also lead to soggy fried chicken. Avoid these breading mistakes:
- Using too much flour – Lightly coat chicken, excess flour falls off into oil.
- Applying batter too early – Let buttermilk-dipped chicken drip off before dredging.
- Rushing the breading process – Take your time so coating sticks properly.
- Using stale breadcrumbs – Use fresh breadcrumbs or panko for optimum crunch.
- Not pressing breading on – Really press those crumbs into the chicken so they adhere.
- Breading when chicken is too wet – Pat chicken very dry before breading.
Correct breading technique
For superior crunch, follow these breading steps:
- Buttermilk soak – Soak chicken in buttermilk for 30 minutes.
- Drip dry – Let excess buttermilk drip off back into the bowl.
- Light flour coat – Toss chicken pieces in flour, coating lightly.
- Back to buttermilk – Dip chicken back in buttermilk, fully coating pieces.
- Breadcrumb coat – Press chicken firmly into fresh breadcrumbs.
- Optional second breading – For extra crunch, repeat steps 2-5.
- Rest before frying – Let breaded chicken sit for 5-10 minutes before frying.
Best recipes for crispy fried chicken
These recipes yield tender, juicy chicken with an ultra-crispy coating:
Buttermilk Fried Chicken
The classic! Chicken marinated in tangy buttermilk, then double dredged in seasoned flour. Crunchy, golden brown, and delicious.
Nashville Hot Chicken
Fried chicken tossed in spicy cayenne pepper sauce. Keep the breading crispy by frying then brushing on the sauce after.
Korean Fried Chicken
Chicken coated in a crispy panko breading, then tossed in a spicy, sweet gochujang sauce. Irresistibly crunchy and addictive.
Cracker Jack Fried Chicken
This unique recipe uses crushed Cracker Jacks in the breading for a sweet and salty, crispy coating.
Fried Chicken Sandwich
Boneless fried chicken between two brioche buns is a juicy, crunchy sandwich you’ll make again and again.
Troubleshooting soggy fried chicken
Use this troubleshooting guide if your fried chicken is still coming out soggy:
| Problem | Solution |
|---|---|
| Breading falling off | Pat chicken dry before breading. Allow to rest 5-10 mins after breading. |
| Breading not crispy | Make sure oil is at 350-375°F. Don’t overcrowd fryer. |
| Chicken cooked but pale | Fry at higher heat for golden color. Fry 2-3 mins per side. |
| Coating greasy or limp | Drain chicken on a wire rack after frying. Blot with paper towels. |
| Chicken raw inside | Fry larger pieces longer, up to 6-8 minutes. Cut to check doneness. |
| Coating soggy after sitting | Keep fried chicken warm in a 225°F oven on a wire rack. |
Conclusion
While soggy fried chicken is disappointing, fixing the problem is easy when you know the causes and solutions. Perfectly cooked fried chicken starts with proper frying oil temperature, not overcrowding the fryer, adequate draining and drying, and the right breading techniques. With some tweaks to your process, you’ll be rewarded with crispy, crunchy fried chicken every time.